There was only one certainty in Ferran Adrià's opening presentation at the Gastronomy Forum Barcelona: the chef is writing a book on Catalan gastronomy, in which he will explain what Catalan cuisine is and what haute cuisine is. "We have many excellent cookbooks, The Teak, those of Josep Lladonosa, those of Corpus of Catalan Cuisine"And that's all we need." "That's all we need," said Ferran Adrià, "because when we want to explain to a foreigner what Catalan gastronomy is, we don't know what to say, and we don't have any books to give them either," said the chef, who held up a dossier of books to a packed auditorium. Bullipèdia, the project he has been working on since closing the restaurant in 2011"We're working on this book about Catalan gastronomy, and five or six other books, at the same time," the chef explained in an interview with theNow we eat After the presentation.

The eleventh edition of the Girona Gastronòmic Forum, which will take place on 17, 18 and 19 March at the Palau de Ferias and in the Devesa area, will focus on the year of Catalan cuisine, the present and future of restaurant professionals, the new Alabrasa project and classical and academic cuisine, among other themes. The event has increased the number of exhibitors compared to last year, focusing on professionals from the area and local products. This is a fair aimed primarily at professionals and has established itself as a reference in the cooking, catering and food sector. For three days it will bring together around 150 speakers and 180 exhibitors in the framework of numerous activities, tastings and competitions. The Forum will feature, among other renowned chefs, the brothers Joan, Josep and Jordi Roca (La Bodega de Can Roca), Eduard Xatruch and Oriol Castro (Disfrutar), Salvador, Joan and Màrius Jordà (Empòrium), Paco Pérez (Miramar) and Martina, Carlota and Clara Puig. The Forum presents new developments, products and services from companies in the area that are part of the Horeca channel (hotels, restaurants and cafés), while also presenting innovations in terms of business models, trends, equipment and technology, and giving a presence to local producers, the primary sector and also to the dining room, kitchen and workshop trades.